Sentences with phrase «lots of butter on»

There will be lots of butter on this blog.

Not exact matches

The nuts and nut butter give you such an amazing boost of plant - protein, while the dates give you lots of fibre, the coconut oil is full of life - giving fats and the baobab doses you up on insane amounts of iron and vitamin C — so you'll be buzzing after every bite!

We've been playing around with lots of variations of these recently, as we eat so many of them, so if you're enjoying these we can definitely share more — we made some coconut and apricot ones on Friday that were a dream, and some cacao and almond butter ones too, which were delicious!

I was wondering if you could make small amounts of nut butter quickly enough in your Magimix mini bowl (1,2 L) or if the chopped nuts get stuck on the sides, and that you need to scrape them off and... be a lot more patient.

Even now I still spend a lot of time thinking about what to snack on and it usually ends up involving rice crackers with some form of spread — guacamole, almond butter, sun dried tomato type creations etc... I love all these snacks, they're great, but sometimes I think I can do better than rice crackers!

A lot of recipes I've seen have much more oil or butter and lots of sugar — both of which pack on the calories.

A lot of butter recipes going on this weekend.

3 layers of soft chocolate cake filled with chocolate butter cream, all topped with thick and luscious chocolate and honey ganache and LOTS of chocolate wafers on top.

A lot of time we'll eat them with peanut butter, alongside our lunch, with some caramel on top, or in our favorite desserts — like this peach apple crisp!

A lot of times I spread a dollop of my favorite peanut butter on top and I feel... so happy.

This recipe is similar to Christmas crack except there are lots of candy corn and peanut butter candies sprinkled on top.

I think a lot of us are fixated on the idea that that gratins must always be insanely unhealthy — swimming in cream, broiled in cheese, topped with butter — and that ones made with anything less are simply inferior gratins.

And also lots of butter, but let's try to focus on the calorie - free mustard.

3 bananas 1 tin of sweetened condensed milk 2 cups whipping cream 1 package of digestive biscuits or graham crackers1 stick of butter 1 tsp vanilla 1 small bar of chocolate If you don't mind using store bought ingredients you can cut down a lot on the steps but since I was posting it I figured I would make a proper version entirely from scratch just for you.

Plus the dip is a lot more creamy and smooth than thick like a scoop of nut butter on its own.

There is a lot going on here, shredded coconut, crunchy walnuts, collops of almond butter, chunks of banana and a topping of chewy pieces of dried banana.

I can't even take credit for this and I'm sure there have been lots of chocolate peanut butter truffles on the internet, but I was / am happy enough with how these turned out that I needed to share them with all of you.

A dish traditionally made with skin - on chicken, rendered chicken fat, lots of butter, and full fat milk, I slim things down considerably — skinless chicken (and therefore no chicken fat), a little butter, reduced fat milk, whole wheat flour subbed for a portion of the white — and instead inject lots of flavor with loads of aromatic vegetables and simple herbs, both in the stew and in the dumplings (hello, tarragon - parsley - and - chives dumplings, my little darlings).

They are my take on a classic Rice Krispie Square but they have a little added salt, lots of peanut butter, and malted milk powder to enhance the toasty flavor.

It's made on the stove with lots of garlic and pepper and butter.

My dad's garlic bread recipe - garlic, lots of butter, chives, and lemon zest slathered on a wide baguette.

I toss these on top of some wilted greens, risotto, slices of avocado, or (if it's a Sunday) buttered toast — Your carrot / harissa salad, with feta and mint, or some variation of shredded veggies and this same general dressing (broccoli stems, cabbage, etc)-- Lots of salads with lemon / garlic / olive oil vinaigrette, feta, almonds or nuts.

What I do is this... I try to keep my personal tastes and values at the forefront of my mind while browsing (e.g., I'm a dietitian, so even if something looks super awesome in the picture, if it's deep - fried and uses 2 cups of butter, I try to give it a pass)... I also keep lots of different boards, so that I can keep all the stuff I pin well - organized (e.g., I don't have a «Dessert» board — I have a «Cookie» board, a «Biscotti» board, a «Cake» board, etc.)... and finally — when something truly catches my eye on Pinterest, I print the recipe out right off and try it as soon as possible — within the next few days, if I can!

I wasn't sure if that was part of the recipe, so I baked them and not only did they spread out a lot, but the butter came out and puddled on my parchment - not enough flour to absorb it, I think.

Now when I was young, eating healthy was not a big priority, and I loved my turkey sandwiches for lunch on white bread with lots of butter and full fat mayonnaise.

But on alternate morning's especially when it's a bit chilly out is French toast with lot's of cinnamon, whipped butter and grade B Maple syrup... oh gosh tomorrows Saturday now I think I'm gonna splurge!!!

I am assuming a lot of peanut butters are made with the skins on and / or they are roasted to a darker color.

But for when butter isn't an option, thankfully there are lots of substitutes available on the market that are also solid at room temperature without hydrogenation.

I'm usually put off a lot of DIY protein bars because 1) I don't have any nuts or dried fruits to hand or 2) I don't want to waste my precious nut butters on anything that prevents me from dipping stuff into it.

I then make a lemon icing / frosting (thicker, often with a tablespoon or two of vegan «butter» or coconut butter lot's of lemon zest, vanilla extract and powdered sugar) and paste it on top, leave in a cool place to harden.

Packed with my favorite protein — almond butter and are in mini muffin form so they can be popped in your mouth as you run to your next task, errand or nearby paint brush I share a lot of muffin recipes as my family seems to gravitate towards them for snacking or on - the - go breakfast ideas.

Mix together the streusel toppings (double if you want a lot of streusel on each muffin): Toppings from «Flip», 1 tbsp butter, 1 tbsp coconut sugar, 1 tbsp brown rice flour.

A big seafood steam pot is also fun — just throw in a bunch of shrimp, clams, mussels, corn on the cob, sausage and potatoes and steam it with some spices until done; bring some drawn butter and cocktail sauce for dipping (with lots of napkins of course!)

First, my go - to shortbread recipe (essentially the recipe below without matcha, and with various additions depending on what I feel like) is only about half of what I see in a lot of recipes, calling for one stick of butter instead of two, one cup of flour instead of two, etc. etc., and yielding about 24 cookies instead of 48.

One cookie that seems to make an appearance on a lot of cookie plates is a peanut butter cookie.

Ashley - It really depends on where you are coming from... from my standpoint, butter is a no - no because it contains a lot of saturated fat and cholesterol.

I have lots of favorites to eat, but I guess my top to eat / bake would be peanut butter blossoms (the one with a Hershey's kiss on top)!

There's a lot to love about this recipe: the buttery texture that comes from cooking the apples with the skins and seeds, the shortened cooking time thanks to the use of an oven (apple butter can take 5 to 6 hours on the stove top), and the spicy scent that will fill your house... read more

I have a lot of cashew butter on hand

Like a lot of folk I do the black bean brownie thing, as well as the adzuki brownie thing (such a sweet little legume) so this is a nice take on the idea, especially with the almond butter.

I've been thinking about no - bake cookies a lot lately, how to reinvent them, etc. and I love what you've got going on in these with the dulce de leche and absence of peanut butter.

Although you can do a lot with corn on the cob, nothing beats the classic combo of corn, a bit of butter and salt.

I followed the recipe «as written», but with these modifications due to what I had on hand (seems like a lot of modification, but I believe my changes did not change the overall quality of the recipe): - doubled the amount of spice that goes into the sauce (I tasted the sauce midway and it seemed under spiced)- ground ginger instead of 4 teaspoons finely grated peeled ginger - Greek yogurt thinned with milk instead of 1 1/2 cups whole - milk yogurt - butter instead of 3 tablespoons ghee - ground cardamom instead of 6 cardamom pods -5 dried chiles de árbol instead of 2 dried chiles de árbol (extra spicy, plus crushed red pepper)-1 1/2 cups heavy cream instead of 2 cups heavy cream I will be honest, I have never had Tikka Marsala, but this dish was great!

This could depend on which kind of nut butter you used, as they can vary a lot salt flavor.

But recipe after recipe includes lots of butter and sugar, cringeworthy amounts to a girl on a diet XD Yours is a fabulous healthy version of this classic; mina came out almost exactly the same and this was my first real baking experience!

I confess that I have spent lots on money on exotic - sounding / different brands of nut butters (including chocolate almond), but I an trying to make my own more (instead of buying the natural organic ones or using the but butter grinders at stores) to save some money.

It's Monday, I'm in a chocolate - peanut butter egg coma, I've got a full day of work, bruises on my knees from falling on my face in the Target parking lot (it would happen there) and half of a coconut cake left in my fridge.

My favorite thing about bagels is when they've got little nooks and crannies in them, so that when I slather the butter on there, I end up with lots of what I affectionately call «crater butter»:):) Love and hugs from the ocean shores of California, Heather:):):)

I will never forget my uncle making me a brezen (pretzel) smeared with lots of butter to eat on the ride to the airport for the flight that took me, my parents and my little brother to the US.

The cookies have a lot of butter in them, which helps them not to stick too much on their own.